Vinz Clortho - the Keymaster of Gozer the Gozerian
Feedback Score: 0 reviews
Join Date: Mar 2011
Location: St. Petersburg, FL
Liked 278 Times on 224 Posts
Likes Given: 17
Eh. It's not going to be particularly exciting. Since the Munich is the highest kilned of the four, it is going to contribute the most to the flavor. You will basically end up with a base that's much more malty than 2-row, but much less malty than Munich, so like a watered-down Munich flavor.
This is kinda like mixing together four different brands of cola. The end result is just....cola.
Base malts aren't very exciting in their contributions to the beer beyond their efficiently converted starches. You need to experiment more with specialty malts if you want interesting contributions to your final brew.
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!